🌱 Vegan Pumpkin Spice Cookies (Fluffy & Healthy) – The Ultimate Plant-Based Treat for Thanksgiving 🎃
Fluffy, plant-based pumpkin spice cookies made with coconut oil and maple syrup, perfect for Thanksgiving and dietary restrictions.
Looking for a vegan cookie that feels indulgent without compromising on flavor or texture? These pumpkin spice cookies are a game-changer, combining the cozy warmth of fall spices with a light, tender crumb. Perfect for Thanksgiving tables or any time you want a healthy, plant-based treat. With no dairy, gluten-free options, and a touch of maple sweetness, they’re inclusive for all guests while staying true to their comforting roots. Let’s bake something that satisfies everyone!
These vegan pumpkin spice cookies are more than just a dessert—they’re a celebration of autumn’s best flavors. Whether you’re hosting a Thanksgiving dinner or simply craving something warm and wholesome, these cookies deliver that perfect balance of spice, sweetness, and texture. The use of coconut oil and almond milk ensures a tender, fluffy result, while maple syrup adds natural sweetness without refined sugars. They’re also easy to adapt for gluten-free diets, making them a versatile addition to any kitchen.
What makes these cookies stand out is their ability to feel both indulgent and health-conscious. The pumpkin puree adds moisture and a subtle earthy sweetness, while cinnamon, nutmeg, and ginger bring that signature pumpkin spice warmth. And because they’re free from dairy and refined flour, they’re a guilt-free treat for those with dietary restrictions or anyone looking to enjoy a lighter version of a classic favorite.
The recipe is designed for simplicity and efficiency. With just 10 minutes of prep and a quick 12-minute bake time, you’ll have a batch of cookies ready in under 30 minutes. They’re also perfect for making ahead, storing, or freezing—ideal for holiday baking marathons. Plus, the ingredients are pantry staples or easy to find in most grocery stores, especially during fall.
Whether you’re a seasoned vegan baker or new to plant-based cooking, these cookies are approachable and forgiving. The step-by-step instructions include tips for troubleshooting common issues, ensuring your cookies turn out perfectly every time. And with variations like gluten-free flour swaps or additions like chopped pecans, you can customize them to suit your preferences or dietary needs.
Ingredients
- 1 ½ cups (150g) all-purpose flour (or gluten-free flour blend)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup (115g) coconut oil, melted
- ½ cup (120ml) maple syrup
- 1 tsp vanilla extract
- ½ cup (120g) canned pumpkin puree
- ½ cup (120ml) almond milk (or other plant-based milk)
- 1 cup (100g) granulated sugar (or coconut sugar)
- 1 cup (100g) brown sugar, packed
- ½ cup (50g) chopped pecans or walnuts (optional)
- Sugar sprinkles for topping (optional)
Instructions
- Step 1: Prep the Baking Sheet
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. If you plan to make a second batch, prepare a second baking sheet as well.
💡 Tip: For extra crisp edges, chill the dough balls in the freezer for 10 minutes before baking.
- Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
💡 Tip: If using gluten-free flour, add ½ tsp xanthan gum to the dry ingredients for better structure.
- Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, pumpkin puree, and almond milk until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Fold in the chopped nuts, if using.
💡 Tip: If the dough is too sticky, add 2-3 tbsp of flour to balance the moisture.
- Step 4: Shape the Cookies
Using a cookie scoop or tablespoon, portion the dough into 1-inch balls. Roll each ball in a shallow dish of cinnamon sugar (½ tsp cinnamon + 2 tbsp sugar) for extra flavor and texture. Place the dough balls 2 inches apart on the prepared baking sheets.
💡 Tip: For a festive touch, press a cinnamon stick into each cookie before baking.
- Step 5: Bake to Perfection
Bake for 12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
💡 Tip: For softer cookies, underbake by 1 minute. For crispier cookies, bake an extra 1-2 minutes.
Why This Recipe Works
⏰ Time-Saving Magic
This recipe requires just 15 minutes of prep and 12 minutes of baking—perfect for last-minute holiday baking or weeknight treats. The ingredients come together quickly, and the cookies bake in a single batch, making cleanup a breeze.
💰 Budget-Friendly
With pantry staples like flour, sugar, and pumpkin puree, these cookies are incredibly affordable. You’ll spend less than $3 per dozen, making them a cost-effective option for feeding a crowd.
👥 Dietary Inclusivity
Free from dairy, eggs, and gluten (with the right flour swap), these cookies cater to vegan, vegetarian, and gluten-free diets. They’re a crowd-pleaser for everyone, regardless of dietary restrictions.
🌟 Flavor Boost
The combination of pumpkin puree and warm spices creates a rich, autumnal flavor profile that’s both comforting and unique. The coconut oil adds a subtle richness, while maple syrup enhances the natural sweetness without overpowering the spices.
Vegan Pumpkin Spice Cookies
Fluffy, plant-based cookies perfect for Thanksgiving and dietary restrictions.
🛒 Ingredients
- - 1 ½ cups all-purpose flour
- - 1 tsp baking soda
- - 1 tsp ground cinnamon
- - ½ tsp ground nutmeg
- - ½ tsp ground ginger
- - ¼ tsp ground cloves
- - ½ tsp salt
- - ½ cup coconut oil, melted
- - ½ cup maple syrup
- - 1 tsp vanilla extract
- - ½ cup canned pumpkin puree
- - ½ cup almond milk
- - 1 cup granulated sugar
- - 1 cup brown sugar
- - ½ cup chopped pecans (optional)
👨🍳 Instructions
Prep the Baking Sheet: Preheat oven to 350°F. Line baking sheets with parchment paper.
💡 Chill the dough balls in the freezer for 10 minutes for crispier edges.
Mix Dry Ingredients: Whisk flour, baking soda, spices, and salt in a bowl.
💡 Use gluten-free flour with xanthan gum for a GF option.
Combine Wet Ingredients: Mix coconut oil, maple syrup, pumpkin, milk, and vanilla.
💡 Adjust sugar if using coconut sugar for a different flavor.
Shape Cookies: Portion dough into balls, roll in cinnamon sugar, and place on baking sheets.
💡 Press a cinnamon stick into each cookie for a festive touch.
Bake: Bake for 12 minutes until golden. Cool before serving.
💡 Underbake by 1 minute for a softer texture.
Nutrition (per serving):
Ingredient Notes & Substitutions
Coconut Oil
Coconut oil adds a subtle richness and helps keep the cookies tender. It also acts as a vegan butter substitute.
Substitutions: Use vegan butter or applesauce for a lower-fat option.
Pumpkin Puree
Canned pumpkin puree is ideal for consistency and flavor. Avoid using raw pumpkin or pumpkin pie filling.
Substitutions: Use butternut squash puree for a different flavor profile.
Maple Syrup
Maple syrup provides natural sweetness and moisture without refined sugars. It also enhances the autumnal flavor.
Substitutions: Use agave nectar or brown rice syrup for a similar consistency.
Almond Milk
Almond milk adds a light, nutty flavor and helps bind the dough. Any unsweetened plant-based milk works.
Substitutions: Use oat milk for a creamier texture.
Pro Tips for Perfect Cookies
🍂 Spice Level
Adjust the spices to taste. Add ½ tsp pumpkin pie spice if you want an extra boost of flavor.
🥄 Dough Consistency
The dough should be thick but workable. If it’s too dry, add 1-2 tbsp of almond milk. If too sticky, add 1-2 tbsp flour.
❄️ Freezing
Freeze unbaked dough balls in a single layer on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
✨ Toppings
Sprinkle cinnamon sugar or vegan chocolate chips on top for a decorative finish.
Variations & Customizations
Gluten-Free Version
Use a 1:1 gluten-free flour blend with xanthan gum. Add ½ tsp baking powder for extra rise.
Nutty Delight
Fold in ½ cup chopped walnuts or pecans for added texture and flavor.
Chocolate Lover’s Twist
Add ½ cup vegan chocolate chips to the dough for a sweet surprise in every bite.
Cinnamon Roll-Inspired
Roll the dough into logs, slice into rounds, and swirl with vegan cinnamon sugar filling before baking.
Serving Suggestions & Pairings
🍽️ Best Served With:
- **Pumpkin spice latte or chai tea** – The warm spices in the cookies pair perfectly with spiced beverages.
- **Cinnamon rolls or apple pie** – Create a cozy fall dessert platter with other seasonal favorites.
- **Roasted sweet potatoes or butternut squash** – These cookies complement Thanksgiving mains with similar flavors.
🍷 Drink Pairings:
Pair with a **pumpkin spice latte**, **cinnamon-spiced cider**, or a **dark roast coffee** to enhance the autumnal flavors.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Shape the dough balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the bake time.
Refrigerator Storage
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 10 days.
Freezer Storage
Freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Reheating Instructions
For best results, reheat in a 300°F oven for 5-7 minutes. Avoid using a microwave, as it can make the cookies soggy.
Troubleshooting & Common Questions
Q: Why did my cookies spread too much?
A: The dough may have been too wet. Add 2-3 tbsp flour to balance the moisture. Chilling the dough balls in the freezer before baking also helps prevent spreading.
Q: My cookies are too dry. What went wrong?
A: Overbaking can lead to dryness. Check the cookies at 10 minutes and bake only until the edges are golden. Avoid opening the oven door during baking to prevent uneven cooking.
Q: Can I use a different sweetener?
A: Yes! Agave nectar, coconut sugar, or brown rice syrup work well. Adjust the quantity slightly, as some sweeteners are more liquid than others.
Q: How do I store the cookies for a cookie exchange?
A: Place the cookies in a single layer in an airtight container. Add a piece of parchment paper between layers to prevent sticking. Label the container with the recipe name and baking date.
Final Thoughts
These vegan pumpkin spice cookies are a must-have for any fall or Thanksgiving menu. They’re not only inclusive for dietary restrictions but also deliver on flavor and texture. Whether you’re a vegan baker or simply looking to expand your repertoire, these cookies are a delightful way to celebrate the season. The combination of spices, the tender crumb, and the cozy sweetness make them a crowd-pleaser that everyone will ask for more of. So, gather your ingredients, preheat your oven, and get ready to bake a batch that’s sure to impress.
For best Pinterest visibility, post this vegan cookie pin as part of a complete meal series over 5-7 days: start with the cookie recipe, followed by complementary sides like roasted vegetables or a vegan pumpkin pie, finishing with a festive dessert platter. Happy baking!
